Cheese Dumplings In Syrup (Paneer Rasgulla)

AuthorYashodhara G.
RatingDifficultyAdvanced

Rasgullas are ball-shaped dumplings made of freshly-made cheese (paneer) cooked in a thin sugar syrup until it permeates the dumplings.

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Yields1 Serving
Prep Time5 minsCook Time30 minsTotal Time35 mins

 4 ¼ cups milk - whole/full-fat, or 2%
 2 tbsp white vinegar, or as needed
 2 cups sugar
 6 cups water
 5 drops rose essence (optional)

Paneer
1

Bring milk to a boil in a pot. Slowly add vinegar to the milk, a little at a time, until the milk curdles. The solids (paneer) and clear liquid (whey) separates.

2

In a sieve lined with a cheesecloth - separate the curdled milk and discard the whey liquid.

3

While still in the sieve with cheesecloth, wash the solids under running water - breaking lumps by hand. This will remove the sourness of the vinegar while cooling the paneer quickly.

4

Collect cheesecloth edges together and squeeze the water out - keeping it towards the dry side.

5

Transfer solids to a blender. Process until the paneer is smooth and forms into a ball. If the solids crumble, add a small amount of water (½ to 1 tsp).

6

Transfer the solids to a bowl or plate and knead until it becomes soft and smooth. Roll into 12 small portions, smoothing into balls, and set aside.

7

In a big deep pot with a wide surface (about 9-inch radius), bring sugar and water to a boil, mixing to ensure the sugar does not burn before dissolving.

8

Add the paneer balls into the boiling syrup at high heat and cover for 10 minutes.

NOTE: Rasgullas will double in size, so make sure the pot is wide enough so they will not stick to each other and deep enough to bounce while cooking.

9

Turn off the heat and let the rasgullas sit covered until they cool down.

10

If desired, add rose essence. Cover and refrigerate making sure rasgullas are under syrup.

11

Serve chilled.

Ingredients

 4 ¼ cups milk - whole/full-fat, or 2%
 2 tbsp white vinegar, or as needed
 2 cups sugar
 6 cups water
 5 drops rose essence (optional)

Directions

Paneer
1

Bring milk to a boil in a pot. Slowly add vinegar to the milk, a little at a time, until the milk curdles. The solids (paneer) and clear liquid (whey) separates.

2

In a sieve lined with a cheesecloth - separate the curdled milk and discard the whey liquid.

3

While still in the sieve with cheesecloth, wash the solids under running water - breaking lumps by hand. This will remove the sourness of the vinegar while cooling the paneer quickly.

4

Collect cheesecloth edges together and squeeze the water out - keeping it towards the dry side.

5

Transfer solids to a blender. Process until the paneer is smooth and forms into a ball. If the solids crumble, add a small amount of water (½ to 1 tsp).

6

Transfer the solids to a bowl or plate and knead until it becomes soft and smooth. Roll into 12 small portions, smoothing into balls, and set aside.

7

In a big deep pot with a wide surface (about 9-inch radius), bring sugar and water to a boil, mixing to ensure the sugar does not burn before dissolving.

8

Add the paneer balls into the boiling syrup at high heat and cover for 10 minutes.

NOTE: Rasgullas will double in size, so make sure the pot is wide enough so they will not stick to each other and deep enough to bounce while cooking.

9

Turn off the heat and let the rasgullas sit covered until they cool down.

10

If desired, add rose essence. Cover and refrigerate making sure rasgullas are under syrup.

11

Serve chilled.

Cheese Dumplings In Syrup (Paneer Rasgulla)

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